Peach salad with anchovy vinaigrette
Indulge in the savory-sweet symphony of peach salad drizzled with zesty anchovy vinaigrette. A taste adventure awaits with each vibrant bite.
Ingredients:
- 2 ripe peaches
- 3 anchovy fillets, minced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white wine (or rice) vinegar
- Kosher or flaky salt and freshly ground black pepper
Instructions:
- To easily remove the skin from peaches, follow these steps: Boil water in a pot and prepare an ice bath. Using a serrated knife, make a shallow 'X' shape at the bottom of each peach. Place the peaches in the boiling water for approximately 1 minute until the 'X' edges start to loosen. Transfer the peaches to the ice bath to cool, then peel off the skin easily. Alternatively, if you prefer to keep the skin on, you can skip the blanching process and move to the next step.In a bowl, mix together anchovies, olive oil, vinegar, salt, and pepper. Stir the ingredients with a fork, ensuring the anchovies are mashed to create a creamy dressing. Taste the dressing and adjust the seasoning as necessary to achieve a vibrant and savory flavor that complements the sweetness of the fruit.Slice the peaches thinly (a simple method is cutting wedges using a paring knife while holding the fruit). Combine the peach slices with the dressing and gently toss to coat. Season the mixture to taste, adding more olive oil or vinegar if required to enhance the coating.Allow the mixture to rest for approximately 5 minutes to allow the fruit to release some of its juices before serving.
Summary:
- Calories: 269 kcal
- Fat: 15 g
- Protein: 6 g
- Carbs: 30 g
- Potassium: 662 mg
- Magnesium: 38 mg